Stuffed Chicken Breasts With Feta, Spinach, and Ham

From Holly Clegg's Trim & Terrific Freezer Friendly Cookbook.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 6  boneless skinless chicken breasts, tenderized (butterfly breasts from Alwans, they will tenderize for you)
•  salt & pepper, to taste
• 3  ounces reduced-fat cream cheese
• 1⁄2 cup feta cheese
• 1⁄2 cup  baby spinach leaves
• 8  slices ham, thin

Directions

1. Season chicken breasts with salt & pepper.
2. In a small bowl, mix together the cream cheese and feta with a fork.
3. Fill the chicken breast with the cheese mixture, spinach, and ham. (If you are using butterfly breasts, just fold over and secure with a toothpick. Otherwise make a split along one side of the breast with a knife & stuff the breast).
4. To Freeze: Wrap individually, label, and freeze.
5. To Prepare: Preheat oven to 350. Place frozen chicken breasts in a baking dish coated with non-stick cooking spray and bake, covered with foil, for one hour or until tender. You can also defrost the chicken breasts and bake them covered for 45-50 min or until tender.